Naranga Curry / Wild Lemon Curry / Vadukapuli Naranga Achar

Vadukapuli naranga curry

Naranga curry is a pickle that is usually served  in a traditional Kerala sadya during Onam. It is made using curry naranga / vadukapuli naranga that looks like a large lemon but is comparatively very sour and juicy. This pickle tastes best when fresh and will not keep for more than 2 – 3 weeks in a refrigerator.


  1. Karinaranga / vadukapuli  – 1 small, cubed (Though vadukapuli is usually used to make this pickle, you may replace it with regular lemon/ naranga)
  2. Green chilies – 4 – 5 , sliced to rounds
  3. Garlic – 10 – 15, small cloves
  4. Curry leaves – 2 sprigs
  5. Chilly powder – 4 – 5 tsp
  6. Fenugreek powder – 1/4 tsp
  7. Hing / asafoetida – 1/4 tsp
  8. Jaggery – 1 pinch (to balance the flavors)
  9. Mustard seeds – 1/2 tsp
  10. Salt – To taste
  11. Gingelly oil (nallenna) – 1.5 – 2 tbsp


Karinaranga / Vadukapuli alt

Heat gingelly oil in a pan and splutter mustard seeds. Add the garlic cloves and saute until they turn light brown. Now add the cubed lemon pieces, green chilies and curry leaves. Give it a stir and add around 1 cup water. Bring it to a boil and add the chilly powder, fenugreek powder, salt and hing. Stir well and cook for a few more minutes. Add a pinch of jaggery and mix well. Switch off when the gravy thickens. Cool down and store in a clean, dry bottle. You can use it right away but remember to use a dry spoon while serving. It will keep for 2 – 3 weeks in a refrigerator.

Naranga Curry / Vadukapuli Achar

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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